Ingredients

3 small beets (about 1 pound), peeled and coarsely shredded 3 large carrots (about ¾ pound), coarsely shredded 1 small fennel bulb, coarsely shredded 1 ½ cups thinly sliced napa cabbage (about ¼ head) 1 tablespoon brown sugar 3 teaspoons sesame seeds, divided 3 tablespoons peanut or canola oil 3 tablespoons fresh lemon juice (about 1 lemon) 2 tablespoons seasoned rice vinegar 1 tablespoon soy sauce 2 teaspoons sesame oil 1 teaspoon minced fresh ginger Salt, to taste Freshly ground pepper, to taste

Description

This Salad Will Brighten Up Any Main Course But Also Works On Its Own As A Light Lunch Or Simple Supper.

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